EdenteV2, Main, Exploration, bibRecord, 009331

The National Dysphagia Diet Project: The Science and Practice

Identifieur interne : 009331 ( Main/Exploration ); précédent : 009330; suivant : 009332

The National Dysphagia Diet Project: The Science and Practice

Auteurs : Pat Felt [États-Unis]

Source :

Nutrition in clinical practice [ 0884-5336 ] ; 1999.

RBID : ISTEX:B88705CDA9C176261B46B4739FDD090CDBA78717

Descripteurs français

Wicri :
- topic : Industrie alimentaire.

English descriptors

KwdEn :
- Adequate nutrition, American society, Bolus size, Clinical evaluation, Clinical practice october, Clinician, Control subjects, Diet levels, Diet prescription, Dietetic association, Dietitian, Dysphagia, Dysphagia diet, Dysphagia diets, Dysphagia severity scales, Enteral nutrition, Food industry, Food preparation, Food properties, Food scientist, Food scientists, Food service facilities, Food textures, Individual patient, Liquid viscosity, National dysphagia diet project, Pathologist, Patient satisfaction, Physical medicine, Poster presentation, Prescriptive component, Pureed level, Shear force, Shear rate, Solid food texture, Solid food textures, Solid foods, Standardization, Task force, Task force members, Thin liquids, Viscosity.
Teeft :
- Adequate nutrition, American society, Bolus size, Clinical evaluation, Clinical practice october, Clinician, Control subjects, Diet levels, Diet prescription, Dietetic association, Dietitian, Dysphagia, Dysphagia diet, Dysphagia diets, Dysphagia severity scales, Enteral nutrition, Food industry, Food preparation, Food properties, Food scientist, Food scientists, Food service facilities, Food textures, Individual patient, Liquid viscosity, National dysphagia diet project, Pathologist, Patient satisfaction, Physical medicine, Poster presentation, Prescriptive component, Pureed level, Shear force, Shear rate, Solid food texture, Solid food textures, Solid foods, Standardization, Task force, Task force members, Thin liquids, Viscosity.

Abstract

The National Dysphagia Diet project was conceived by the Dietetics in Physical Medicine and Rehabilitation dietetic practice group in 1996. Growing frustration regarding lack of standardization for the solid food textures and liquid consistencies as well as nomenclature led to formation of a task force to study the issue and to formulate a new diet based on scientific food properties and clinical swallowing problems. Members of the task force include food scientists, clinical and consulting dietitians, speech-language pathologists, and food industry representatives, all who have an interest and experience in dysphagia. The result of the project is a multilevel dysphagia diet that will be published by the American Dietetic Association in 1999. It is the goal of the task force to standardize all dysphagia diets on a national basis to enhance communication among professionals, institutional food preparers, and food industry leaders to provide better and more consistent care for dysphagic patients.

Url:

https://api.istex.fr/document/B88705CDA9C176261B46B4739FDD090CDBA78717/fulltext/pdf

DOI: 10.1177/088453369901400513

Affiliations:

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Le document en format XML

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<term>Dysphagia diets</term>
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<term>Food scientists</term>
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<term>Liquid viscosity</term>
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<term>Shear rate</term>
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<term>Solid food textures</term>
<term>Solid foods</term>
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<front><div type="abstract" xml:lang="en">The National Dysphagia Diet project was conceived by the Dietetics in Physical Medicine and Rehabilitation dietetic practice group in 1996. Growing frustration regarding lack of standardization for the solid food textures and liquid consistencies as well as nomenclature led to formation of a task force to study the issue and to formulate a new diet based on scientific food properties and clinical swallowing problems. Members of the task force include food scientists, clinical and consulting dietitians, speech-language pathologists, and food industry representatives, all who have an interest and experience in dysphagia. The result of the project is a multilevel dysphagia diet that will be published by the American Dietetic Association in 1999. It is the goal of the task force to standardize all dysphagia diets on a national basis to enhance communication among professionals, institutional food preparers, and food industry leaders to provide better and more consistent care for dysphagic patients.</div>
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The National Dysphagia Diet Project: The Science and Practice

The National Dysphagia Diet Project: The Science and Practice

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri